We have a favorite fruit stand where we buy sweet corn and jalapeños mostly. Last week my husband stopped by this fruit stand and bought a box of jalapeños and six mega-green peppers plus onions and a large red pepper!
See, last year we’d made our standard bread and butter pickles from cucumbers from our garden—plus many white onions from the grocery store and lots of Heinz white vinegar, sugar, garlic cloves, pickling salt, and three spices—just a heads up, we bought whole mustard seed by multiple boxes—and sometimes had to visit more than one store to find it in pickling season!
Well, I digress. The point is supposed to be that last year we overestimated how much of the brine we’d need for the cucumbers on hand, so we ended up with quite a bit extra. So, we decided to make up a recipe. We chose to slice green peppers, red and orange peppers, white onion, and jalapeños and pickle them using the bread-and-butter-pickle recipe.
Last year we had perhaps 20% jalapeño in the mix. The Spicy Relish was attractive due to the variety of colors, and on a scale of 1 to 10 for heat, probably a 2. It was popular—we ran out of last year’s supply last month.
Look at the number of jalapeños we used this year!
And aren’t the vegetables beautiful?!
We canned 36 pints of Spicy Relish (in addition to more pickles from our garden’s bounty)! My husband sliced 268 jalapeños!! He diced the six mega-green peppers. I think I used 2 ½ boxes of the mustard seed.
This year the first batch of 24 jars was 60% jalapenos. Ooh-la-la!! He loves it! I do too, but user smaller quantities!! On a hotness scale, it’s a 6. To the last batch of 12 pints I added additional colored peppers and onions, partly for the additional color, but also for toning down the hotness. It’s a hotness of a 4 or so. When we labeled the jar lids, we labeled the hotness scale number too. And we intend to enjoy peppers all winter long!